Description
This Lemon Broccoli Pasta Salad with Feta Cheese is healthy, filling and packed with flavor! This pasta salad can be enjoyed as a BBQ side dish or a light summer lunch or dinner. The broccoli is cooked a little bit before adding, so it’s easier to digest and all the flavors go together so well. The lemon and dill add the freshness necessary for a refreshing summer pasta salad recipe!
Ingredients
Scale
- 1/2 lb dry pasta, bite sized is best. You can use your favorite kind
- 3 cups small broccoli florets
- 2–3 cloves garlic, minced
- 2 cups peas, fresh or frozen
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup crumbled feta cheese
- 1 tablespoon chopped fresh dill
- Juice and zest of one lemon, about 1/4 cup juice and 2-3 teaspoons zest
- 1/4 cup olive oil, plus more for cooking broccoli
- Salt and black pepper, to taste
Instructions
- Heat a large pot over high heat and add your dry pasta. Cook according to package directions, carefully pour pasta into a trainer and rinse with cold water, for about 30 seconds. Set pasta aside until ready to use.
- Heat a large pan over medium heat and add a couple teaspoons olive oil. Next add in the broccoli florets, along with a pinch of salt and black pepper. Cook broccoli until starting to soften, about 5 minutes.
- Add in the minced garlic and peas and cook until peas are warmed through, especially if using frozen peas. Add the broccoli and pea mixture to a large bowl and allow to cool for a few minutes.
- Once cooled, add in the cooked pasta, chickpeas and feta cheese. Give everything a good mix and then add in the dill, lemon zest, lemon juice and olive oil. Mix pasta salad together well and season with salt and black pepper, to taste.
- Lemon Broccoli Pasta Salad can be served immediately, or refrigerated until ready to serve. Refrigerate pasta salad in an air tight container for up to 4 days. Enjoy!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Side, Lunch
- Method: Stovetop
- Cuisine: Vegetarian
